Italian-Style Grilled Chicken

Ingredients

1⁄3 cup extra-virgin olive oil
8 garlic cloves, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
Pinch red pepper flakes
4 teaspoons minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and pepper
1 (3-1⁄2- to 4-pound) whole chicken

Instructions

Heat oil, garlic, lemon zest, and pepper flakes in small saucepan over medium-low heat until sizzling, about 3 minutes. Stir in 1 tablespoon thyme and 2 teaspoons rosemary and continue to cook for 30 seconds longer. Strain mixture through fine-mesh strainer set over small bowl, pushing on solids to extract oil. Transfer solids to bowl and cool; set oil and solids aside.
TO BUTTERFLY CHICKEN: Use kitchen shears to cut along both sides of backbone to remove it. Flatten breastbone and tuck wings behind back. Use hands or handle of wooden spoon to loosen skin over breast and thighs and remove any excess fat.
Combine 1-1⁄2 teaspoons salt and 1 teaspoon pepper in bowl. Mix 2 teaspoons salt mixture with cooled garlic solids. Spread salt-garlic mixture evenly under skin over chicken breast and thighs. Sprinkle remaining 1⁄2 teaspoon salt mixture on exposed meat of bone side. Place chicken skin side up on wire rack set in rimmed baking sheet and refrigerate for 1 to 2 hours.
4A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, wrap 2 bricks tightly in aluminum foil, and place on cooking grate. Cover and open lid vent halfway. Heat grill until hot, about 5 minutes.
4B. FOR A GAS GRILL: Wrap 2 bricks tightly in aluminum foil and place on cooking grate Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 350 degrees.)
Clean and oil cooking grate. Place chicken on cooler side of grill, skin side down, with legs facing coals and flames. Place hot bricks lengthwise over each breast half, cover, and cook until skin is lightly browned and faint grill marks appear, 22 to 25 minutes. Remove bricks from chicken. Using tongs, grip legs and flip chicken (chicken should release freely from grill; use thin metal spatula to loosen if stuck), then transfer to hot side of grill, skin side up. Place bricks over breast, cover, and cook until chicken is well browned, 12 to 15 minutes.
Remove bricks, flip chicken skin side down, and continue to cook until skin is well browned and breast registers 160 degrees and thighs register 175 degrees, 5 to 10 minutes longer. Transfer chicken to carving board, tent loosely with foil, and let rest for 15 minutes.
Whisk lemon juice, remaining 1 teaspoon thyme, and remaining 1 teaspoon rosemary into reserved oil and season with salt and pepper to taste. Carve chicken and serve, passing sauce separately.

Italian-Style Grilled Chicken

Ingredients

Instructions

Tags

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